Jerk Seasoning

Rubs

4 green onions
1 garlic clove
1 hot pepper; such as Serrano, habanero or scotch bonnet,
1 tablespoon ground allspice
1 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne
2 tablespoons fresh lime juice

Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Makes 1/3 cup. To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight.